10 minutes
preparation
7 minutes
baking
5 minutes
resting time
You will need
Pan
Ingredients for the vegan scrambled eggs
For 2 servings, 1 serving = 150 g (0 g of sugar)
1 block plain tofu, soft
2 tbsp canola oil
125 g cherry tomatoes
1½ tsp curry powder
¼ tsp turmeric
½ tsp sweet paprika powder
¼ tsp salt
½ tsp pepper
50 ml water
1 scallion
6 stalks chives
½ tsp kala namak
Preparation
Step 1:
Crumble 1 block of soft plain tofu into small pieces using a fork.
Step 2:
Heat 2 tbsp of canola oil in a pan over medium heat and add the crumbled tofu.
Step 3:
Quarter 125 g of cherry tomatoes and add them to the tofu. Also add 1½ tsp of curry powder, ¼ tsp of turmeric, ½ tsp of sweet paprika powder, ¼ tsp of salt, ½ tsp of pepper, and 50 ml of water to the pan and stir well.
Step 4:
Finely chop 1 scallion and 6 stalks of chives with a knife, add them to the pan, and stir to combine.
Step 5:
Remove the pan from the heat and let it cool for about 5 minutes. Add ½ tsp of kala namak and mix everything well. Serve warm.
The vegan scrambled eggs taste best with a bread roll.
The vegan scrambled eggs can be stored in the refrigerator, tightly covered, for up to 3 days.